Chicken Fajitas My Way

Ingredients

• 1.25 lb Chicken Breast (sliced into thin strips)
• 1 whole Lemon (juiced (half for chicken, half for salsa))
• 1 tsp Chili Powder
• 0.25 tsp Ground Cumin
• 0.5 tsp Black Pepper (divided between marinate and seasoning)
• 5 tbsp Extra Virgin Olive Oil (divided among marinating, cooking, and salsa)
• 1 each Green Bell Pepper (sliced into strips)
• 1 each Red Bell Pepper (sliced into strips)
• 1 each White Onion (thinly sliced (red or yellow onion works better))
• 1 each Jalapeño (seeded and finely diced)
• 1 tbsp Garlic (minced (about 3 cloves))
• 1 cup Tomatoes (finely diced, fresh)
• 0.5 cup Jarred Roasted Red Bell Peppers (drained and diced)
• 1 small can Green Chilies (canned) (drained, about 4 oz)
• 1 tbsp Red Onion (finely diced for salsa)
• 0.5 each Chipotle Pepper (minced fine, adds smoky heat)
• 0.25 cup Water (helps vegetables steam)
• 8 each Flour Tortillas (medium size, warmed before serving)
• 2 tbsp Sour Cream (optional topping)
• 0.5 each Avocado (sliced)
• 1 each Lime (cut into wedges for squeezing)
• 1 cup Leafy Greens (shredded lettuce or mixed greens, optional)

Instructions

1. Marinate the Chicken

   Place sliced chicken breast in a mixing bowl. Add the juice of half a lemon, 1 tsp chili powder, 0.25 tsp ground cumin, 0.25 tsp black pepper, and 1 tbsp extra‑virgin olive oil. Toss to coat evenly and let sit.

   Time: PT5M

2. Prepare the Fresh Salsa

   In a small bowl combine 1 cup finely diced fresh tomatoes, 0.5 cup diced jarred roasted red peppers, 1 small can drained green chilies, 1 tbsp finely diced red onion, a pinch of salt and pepper, 1 tbsp extra‑virgin olive oil, the juice of the remaining half lemon, and 0.5 chipotle pepper minced fine. Mix well and refrigerate until needed.

   Time: PT10M

3. Slice the Vegetables

   Thinly slice 1 green bell pepper, 1 red bell pepper, and 1 white onion. Seed and finely dice the jalapeño. Mince 1 tbsp garlic.

   Time: PT5M

4. Cook the Chicken

   Heat the large cast‑iron skillet over medium‑high heat. Add 2‑3 tbsp oil, then add the marinated chicken in a single layer. Cook, stirring occasionally, for 5‑8 minutes until the chicken is opaque and cooked through.

   Time: PT7M

   Temperature: medium‑high heat

5. Set Chicken Aside

   Transfer the cooked chicken to a plate and set aside while you cook the vegetables.

   Time: PT1M

6. Sauté the Vegetables

   Add 1 tbsp oil to the same skillet. Add the sliced bell peppers, onion, and jalapeño. Sprinkle with a pinch of salt and pepper, then pour in 0.25 cup water. Stir and cook for about 4‑5 minutes until vegetables are tender‑crisp.

   Time: PT5M

   Temperature: medium‑high heat

7. Add Garlic and Finish

   Stir in the minced garlic and cook for 1‑2 minutes until fragrant. Return the chicken to the skillet, scraping up any browned bits, and toss everything together for another 2 minutes to combine flavors.

   Time: PT3M

   Temperature: medium‑high heat

8. Warm the Tortillas

   While the fajita mixture is finishing, place the tortillas in the skillet for 30 seconds per side, or until lightly browned and pliable.

   Time: PT2M

   Temperature: medium heat

9. Assemble and Serve

   Place a warm tortilla on a plate, spoon a generous amount of the chicken‑vegetable mixture, top with a spoonful of the chilled salsa, shredded lettuce, a drizzle of sour cream, avocado slices, and a squeeze of lime. Repeat for remaining tortillas.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

25 g

Carbohydrates

30 g

Fat

10 g

Fiber

4 g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast, Tofu, Shrimp, Beef strips
• Instead of Lemon: Lime juice
• Instead of Chili Powder: Paprika + cayenne
• Instead of Ground Cumin: Ground coriander
• Instead of Black Pepper: White pepper
• Instead of Extra Virgin Olive Oil: Canola oil, vegetable oil
• Instead of Green Bell Pepper: yellow bell pepper
• Instead of Red Bell Pepper: orange bell pepper
• Instead of White Onion: Red onion, Yellow onion
• Instead of Jalapeño: Serrano pepper, chipotle pepper
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Tomatoes: Canned diced tomatoes (drained)
• Instead of Jarred Roasted Red Bell Peppers: Fresh roasted red peppers
• Instead of Green Chilies (canned): Fresh chopped green chilies
• Instead of Red Onion: white onion
• Instead of Chipotle Pepper: Chipotle in adobo sauce (1 tsp)
• Instead of Water: Chicken broth (low sodium)
• Instead of Flour Tortillas: Corn tortillas (gluten‑free)
• Instead of Sour Cream: Greek yogurt, non‑dairy sour cream
• Instead of Avocado: Guacamole
• Instead of Lime: lemon wedges
• Instead of Leafy Greens: spinach, cabbage

Equipment Needed

• Large Cast Iron Skillet
• Mixing Bowl
• Small Bowl
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Spatula
• Tongs (optional)
• Plate for Serving

Critical Steps — Do Not Skip

• Marinating the chicken briefly to infuse flavor.
• Cooking chicken just until done to keep it juicy.
• Using a splash of water to steam the vegetables without burning.
• Scraping the pan drippings when returning chicken for maximum flavor.
• Warming tortillas just enough to stay pliable but not crispy.

Chef Tips from the Video

• For extra smoky flavor, add a pinch of smoked paprika to the chicken marinade.
• If you like extra heat, keep the seeds of the jalapeño or add a second chipotle pepper.
• Warm the tortillas on a dry skillet first, then finish with a quick brush of oil for a slightly crisp edge.

Troubleshooting

Storage

Refrigerator: Store leftover chicken‑vegetable mixture in an airtight container for up to 2 days. Salsa keeps 3‑4 days.

Freezer: Chicken mixture can be frozen for up to 2 months; thaw before reheating. Do not freeze tortillas for best texture.

Room temperature: Tortillas can sit at room temperature for a few hours, covered.

Make-Ahead Tips

• Marinate the chicken up to 2 hours ahead and refrigerate.
• Prepare the salsa the night before; it tastes better after the flavors meld.
• Pre‑slice all vegetables and store them in a sealed container with a damp paper towel.

Frequently Asked Questions